Every Sunday when we head into the kitchen for breakfast, I would ask the kids what they want for breakfast. This morning, there was a resounding BANANA vote. So I had one ingredient down.
After looking at the bunch of bananas on the counter and the items in the pantry, I decided it was going to be banana pancakes. The coconut sauce idea came when I looked into the fridge and decided to use up the remaining coconut milk. I had made these in the past, and the kids loved it. This morning I sat down with my honey ginger tea and watch them chow down their pancakes. One meal down for the day... :)
Kraft Foods Fresh Banana Pancakes Recipe:
1/2 c organic whole wheat flour
1/2 c organic oats
2 tsp baking powder
1 tbs sugar
1/4 tsp salt
1/2 tsp cinnamon
fresh ground nutmeg to taste
1 cup soy milk
1 tbs vegetable oil
1 banana mashed
Spray large skillet with cooking spray. Heat skillet on medium-low heat. Meanwhile, mix all ingredients, except banana, in medium bowl with wire whisk until well blended. Stir in mashed bananas.
Ladle batter into hot skillet, using 1/2 cup batter for each pancake. Cook until bubbles form on top, then turn to brown other sides.
Coconut syrup from what's on hand:
3/4 can coconut milk
Sugar to taste
1 tsp salt
Mix in saucepan over medium heat (do not boil!) and serve over warm pancakes